Production of low alcoholic content beverages

ABSTRACT

Low alcohol content beverages may be obtained by passing a high alcohol content beverage through a reverse osmosis system to form a permeate and a retentate. The permeate comprising mainly alcohol and water is removed. A minor portion of the retentate is recovered as product while a major portion of the retentate is recycled back to the reverse osmosis system to admix with fresh beverage and added water.

BACKGROUND OF THE INVENTION

In accordance with the trend which is prevalent at the present time,many individuals are becoming increasingly aware of dietaryrestrictions. People are becoming concerned with their caloric intakeand, in many instances, look favorably on food which are low in caloriecontent. In addition to low calorie foods, people are also interested inbeverages which also fall within this category. This is readily apparentin the number of low calorie soft drinks which are presently on themarket and which enjoy relatively large sales. Recently, within the pastseveral years, alcoholic beverages which contain relatively few calorieshave become more popular. This trend toward beverages with low caloriecontent is exemplified by the switch of many beer drinkers to theso-called light beers. Inasmuch as a source of calories is found in thealcohol content of the beverage such as beer or wine, a necessity hasarisen to produce a product which contains a relatively low alcoholcontent and yet retains flavor or taste which is acceptable to thepublic.

Many manufacturers of light beers have attempted to produce a beer whichcontains relatively few calories with a correspondingly low alcoholcontent and yet will retain the flavor or taste of a beer which willfind favor with the general populace, said favorable tastecharacteristics including a sweet, malty taste which has a good cleanend taste with no lingering or after-taste to spoil the experience. Onemethod of accomplishing this purpose is to treat a beer with added waterso that the alcohol content of the final product is within the desiredlimits. While the above discussion has been concentrated on beer as thealcoholic beverage, it is also contemplated that other beverages such aswine will also fall into this category and may be treated in a mannersimilar to that which is used in the treatment of beer.

However, by producing a product which contains a relatively low alcoholcontent, a problem has arisen in that the dilution with water ofalcoholic beverages such as beer or wine has not won much favor due toproblems in the taste of the alcoholic beverage, that being especiallytrue in the beer industry. Likewise, the wine industry has a similardilemma inasmuch as it is necessary to pick the grapes from which thewine is made at an earlier stage, thus obtaining grapes which containless sugar content, and then having to interrupt the fermentation of thegrapes to produce light wine. The industry has suffered by producingwines with great variations in taste. Another reason for producingalcoholic beverages with a low alcoholic content, but with palatabletaste characteristics, is the accusation with which the industries havebeen faced concerning unnecessary intoxication of individuals withconcurrent complications which arise therefrom such as trafficaccidents.

Some prior U.S. patents have addressed the process for attainingalcohol-reduced beverages. For example, U.S. Pat. No. 3,291,613discloses a process for manufacturing alcohol-reduced beverages in whichan alcoholic beverage is heated under increased pressure following whichthe heated beverage is sprayed into a vacuum and collecting the dropletswhich result from said spraying to form a liquid. This liquid is thenevaporated after being heated by utilizing the application of a vacuum.The steps of heating the liquid followed by vacuum-evaporating arerepeated in a successive number in order to remove a portion of thealcoholic content of the beverage. Another U.S. Pat. No. 4,401,678,discloses a process for producing wine in which the grape juice whichforms the wine for fermentation thereof is subjected to anultrafiltration step which has the effect of removing alcohol as well asother components. However, the use of ultrafiltration is separate anddistinct from the process of the present invention which utilizes areverse osmosis system to obtain the desired result. For example, inultrafiltration, the separation of components from each other is basedon the size of the molecules of the components. The separation iseffected by utilizing a porous membrane which possesses relatively largepores and thus is used to discriminate between the molecules of thevarious components based on the size of the molecules. In this respect,the membrane acts as a sieve, thus permitting molecules of relativelysmall size to pass through the membrane while rejecting the moleculeswhich possess a larger size.

U.S. Pat. No. 3,552,574 discloses a reverse osmosis system which may beutilized to concentrate liquid foods by removing the water content andinvolves means in the unit for promoting turbulence whereby the surfaceof the membrane is scoured and thus prevents a concentration on thesurface thereof.

In addition, British Patent Specification No. 1,447,505 relates to aprocess for the production of beer with a reduced, low or no alocholcontent. This patent discloses a process for removing ethyl alcohol frombeer using a membrane system which is operated in a batch-concentrationtype of system in which the beer which is being processed is eitherdiluted with water prior to or subsequent to the process. However, thistype of process possesses inherent disadvantages inasmuch as theconcentrations of the other complex components which are present in thebeer are altered, thereby leading to the probability that precipitatesas well as other components which would foul the membrane can form. Theprecipitates and/or membrane foulants will therefore not only affect thetaste of the beer, but will also reduce the productivity of the membranesystem. In addition, the process which is described in this patent isoperated at a relatively high pressure system, i.e., from 30 (3096 kPa)to 50 (5160 kPa) atmospheres while the inlet pressure is from about 2(204.6 kPa) to 5 (511.5 kPa) atmospheres. As will be shown in thefollowing specification, it has now been discovered that the alcoholiccontent of a beverage may be reduced by utilizing a different reverseosmosis system in a continuous manner while employing a low net pressureof from about 50 (344.7 kPa) to about 250 (1723.7 kPa) pounds per squareinch (psi) and preferably at about 100 (689.5 kPa) psi. As anotherdifference between this patent and the process of the present invention,the membrane which is utilized in the patent is permeable only to thealcohol and water constituents of the beer while in contrast, themembrane of the present invention is permeable to other constituentspresent in beer such as carbon dioxide, ethyl acetate, etc.

Other processes for obtaining a low alcohol content of beverages haveinvolved a simultaneous dewatering and dealkylization of the beveragesfollowed by reconstituting the beverage by the addition of water.However, this type of process is not acceptable in many instances. Forexample, in concentrating a beer to a level necessary to obtain a lowalcohol product followed by the addition of water to resonstitute thebeer, it has been found that when effecting the process at temperaturesin the range of from about 2° C. to about 5° C., proteins which arepresent in the beer will precipitate out during the concentration. Theaddition of water will not resolubilize the proteins and thus permit thesame to resume the former position in the beer. The loss of proteins byprecipitation will, of course, constitute a disadvantage inasmuch as theprecipitated proteins will be lost and thus lower the protein value ofthe beer. Furthermore, other disadvantages which may be present whenutilizing such a process are that the taste of the low alcohol contentbeverage will not be the same as the taste present in the originalbeverage and thus, in many instances, constitute a detriment to thefinished product.

As will hereinafter be shown in greater detail, a process has beendeveloped in which low alcohol content beverages may be obtainedutilizing a reverse osmosis process to reduce the alcohol content whilepermitting the desired alcohol content to be attained without anydetrimental effects as to protein loss, change in taste, etc.

BRIEF SUMMARY OF THE INVENTION

This invention relates to a process for obtaining low alcohol contentbeverages. More specifically, the invention is concerned with a processfor the removal of alcohol from alcoholic beverages such as beer andwine to produce a beverage having a lower alcohol content, the desiredproduct, upon completion of the process, retaining its taste.

As was hereinbefore set forth, the desire for beverages such as beer andwine which possess a low alcohol content with a concurrent low caloriccontent is increasing. However, the product which contains this lowalcohol and calorie content must retain the body and tastecharacteristics of the beverage from which it was obtained.

It is therefore an object of this invention to provide a process forproducing low alcohol content beverages.

A further object of this invention is to provide a process for removinga portion of the alcoholic content of the beverage without a concurrentimpairment of the taste or body characteristics.

In one aspect, an embodiment of this invention resides in a continuousfeed and bleed process for the diminution of the alcoholic content of analcoholic beverage which comprises passing a mixture of water and saidbeverage through a reverse osmosis system containing a semipermeablemembrane at separation conditions to form a permeable comprising alcoholand water, and a retentate comprising said beverage containing a reducedalcoholic content, removing said permeate, recovering a portion of saidretentate, recycling the remaining portion of said retentate in saidreverse osmosis system to admix with added fresh alcoholic beverage andwater prior to contact with said semipermeable membrane.

A specific embodiment of this invention is found in a process for thediminution of the alcoholic content of an alcoholic beverage whichcomprises passing a mixture of water and beer through a reverse osmosissystem containing a semipermeable membrane comprising a thin filmnonporous polymer consisting of a polyepichlorohydrin/ethylene diaminecondensate cross-linked with toluene diisocyanate composited onpolysulfone at a temperature in the range of from about 5° to about 20°C. and at a net pressure in the range of from about 50 (344.7 kPa) toabout 250 psi (1723.7 kPa) to form a permeate comprising alcohol andwater, recovering a portion of said retentate ranging from about 1% toabout 20%, recycling the remaining portion of said retentate in saidreverse osmosis system to admix with fresh beer and water prior tocontact with said semipermeable membrane.

Other objects and embodiments will be found in the following detaileddecription of the invention.

DETAILED DESCRIPTION OF THE INVENTION

As hereinbefore set forth, the present invention is concerned with aprocess for producing low alcoholic content beverages, said processbeing effected by a removal of a predetermined amount of alcohol fromthe beverage. In the preferred embodiment of the invention the processis effected in a continuous type of operation which is distinct from thepreviously utilized modes of operation such as a batch or semibatch typeoperation.

The process of the present invention is effected in a continuous mannerof operation which may also be described as a feed-and-bleed mode ofoperation. In this continuous type of operation, the alcoholic beverageand water are charged from a reservoir containing the same or throughseparate lines from separate sources to a reverse osmosis system inwhich the beverage is passed through a semipermeable membrane to producea permeate and a retentate, the composition of these components beinghereinafter described in greater detail. The reverse osmosis system orapparatus which is employed to effect the separation may comprise any ofthe various reverse osmosis apparati which are known in the art. Thesemipermeable membranes which are utilized in the reverse osmosis modulewill comprise a thin film nonporous polymeric barrier either utilizedper se or composited on a polymeric support. These membranes aredistinguished from ultrafiltration membranes which have been used inultrafiltration separation processes. As was previously discussed,membranes which are used in ultrafiltration processes differ from thosewhich are utilized in a reverse osmosis process. The ultrafiltrationmembranes are porous in nature and possess pores which may range in sizefrom about 10 to about 500 Angstroms, the molecules of the variouscomponents of the liquid which is to be separated being separated due tothe difference in size of said molecules. In contradistinction to this,the membrane which is employed in a reverse osmosis system comprises anonporous polymeric barrier, the separation of the components of aliquid system being effected by the relative difference in permeationrate for the various components of the mixture through the nonporousbarrier. Component permeation rates are determined by the solubility ofthe component in the nonporous polymer and the diffusion coefficient forthe component in the polymer.

It is contemplated within the scope of this invention that any knowntype of nonporous polymeric thin film membranes such as asymmetricmembranes as exemplified by cellulose acetate membranes or noncellulosicmembranes such as polyamides, polyimides, polyether-urea,polyether-amide may be employed. In addition to these polymers, it isalso contemplated that membranes known as thin film composites may alsobe employed. These composites comprise an ultra-thin film havingsemipermeable properties, said film having been formed by contacting asolution of an amine-modified polyepihalohydrin such aspolyepichlorohydrin or a polyethyleneimine with a solution of apolyfunctional agent capable of cross-linking the amine-modifiedpolyepihalohydrin or polyethyleneimine such as mono-, di- or tribasicacid chlorides, an example of which being isophthaloyl chloride,aliphatic and aromatic diisocyanates such as toluene diisocyanate,thioisocyanate, etc. In one embodiment of the invention, the ultra-thinfilm is positioned on one side of a microporous polymeric support suchas polysulfone which, if so desired, may be reinforced on the othersurface thereof by the addition of a backing such as a fabric asexemplified by cotton, Dacron, etc. In the preferred embodiment of theinvention, the membrane will possess a chloride ion rejection which isgreater than 97% when employing a net pressure differential of 400 psi(2757.9 kPa) in the process. In addition, another characteristic whichis possessed by the membrane is that the membrane will display apermeation rate for alcohol which is dependent on net pressure for lownet pressures and that is essentially independent of net pressures forhigh net pressures.

In the continuous mode of operation for producing a low alcoholiccontent beverage such as beer or wine, the process stream comprising theretentate which contains flavor components rejected by the membrane andpossessing a reduced alcoholic content is divided into two portions. Oneminor portion of this retentate is bled from the system and collected asa product while the remaining major portion of the retentate is recycledto the reverse osmosis system and is admixed with fresh beverage andmake-up water prior to passage through the semipermeable membrane of thetype hereinbefore set forth in greater detail.

In order to operate the process in an efficient and economical manner,it has been discovered that certain variables be within a predeterminedrange while employing separation conditions which will include atemperature in the range of from about 5° to about 20° C., an appliedpressure in the range of from about 200 (1378.9 kPa) to about 1000 psi(6894.8 kPa) and a low net pressure in the range of from about 50 (344.7kPa) to about 250 psi (1723.7 kPa).

As hereinbefore set forth, the semipermeable membrane will possess aninherently high rejection rate for chloride ion that is, greater thanabout 97% at a net pressure of 400 psi (2757.9 kPa). This high rejectionis necessary in order to ensure that the flavor components which arepresent in the alcoholic beverage do not diffuse through the membraneinto the permeate, but will remain in the retentate and thus will bepresent in the final product to ensure a constant flavor and taste forthe beverage. This latter point is necessary in order that the alcoholicbeverage containing a reduced alcoholic content retain its originalflavor and taste, without which the attractiveness of the product willbe greatly diminished.

The permeate which diffuses through the membrane will comprise a mixtureof alcohol, and specifically ethanol, and water along with othercomponents of the beverage which are not required for the desired makeupof the product such as carbon dioxide, ethyl acetate and otherconstituents. The pressure which is employed in the process of thisinvention will effect the relative passage of the ethanol and waterthrough the membrane and thus have some bearing on the relative amountsof alcohol and water which are removed from the beverage. This is due tothe fact that it has been discovered that ethanol behaves both as asolvent and a solute. The passage of ethanol through the membraneincreases with pressure, as is the case of a solvent such as water, atlow pressure but is independent of pressure, as is the case of a solutesuch as sodium chloride, at high pressure. Inasmuch as the object of theinvention is to maximize the passage of ethanol through the membranerelative to water, the preferred pressure which is employed is highenough to ensure that there is a substantial permeation rate forethanol, but not so high that will permit a large volume of water topermeate through the membrane along with the ethanol. Therefore, theprocess is operated at a relatively low net pressure which is in therange hereinbefore set forth, that is, from about 50 (344.7 kPa) toabout 250 psi (1723.7 kPa). By employing a net pressure within thisrange, it will ensure a rejection of alcohol by the membrane in a rangeof from about 40% to about 75%.

As was previously mentioned, the retentate is divided into two portions,one portion being collected as a product while the remaining portion isrecycled to the reverse osmosis system. In the preferred embodiment ofthe invention the amount of retentate which is recycled back to thereverse osmosis system will range from about 80% to about 99% of theretentate, the remainder being that portion which is recovered asproduct. In addition, the permeate which is removed from the reverseosmosis system will comprise from about 1% to about 10% per pass of thetotal feed processed by the system. The removal and recovery of thepermeate should be within this range inasmuch as the removal of agreater amount of permeate would serve to concentrate the retentate withthe resulting precipitation of proteins and other constituents, therebyaltering the flavor and taste characteristics of the beverage. If anamount less than about 1% were removed, the size of the reverse osmosissystem would be too large to operate in an economically viableoperation.

Another operating parameter which renders the process of the presentinvention attractive from an economical standpoint to operate is thatthe ratio of water flow rate to fresh beverage flow rate should notexceed about 8:1 volume/volume. If an amount of water would be added ina ratio greater than 8:1, the system would be utilized in adisadvantageous manner due to the cost thereof. Generally speaking, theamount of water which is added to the fresh feed to the reverse osmosissystem will be dependent upon the desired alcoholic content of thefinished product. By utilizing an amount of water which approaches theupper limit of the ratio which is about 8:1, it is possible to produce abeverage known in the trade as "no-alcohol" beverages, i.e., thosebeverages which possess an alcoholic content of less than 1%.

DESCRIPTION OF THE DRAWING

The present process will be further illustrated with reference to theaccompanying drawing which illustrates a single flow diagram of theinventive feature of the process. Various mechanical devices such ascondensers, gauges, valves, regulators, pumps, etc. have been eliminatedas not being essential to the complete understanding of the process ofthis invention. The illustration of these, as well as other essentialappurtenances, will become obvious as the drawing is described.

The FIGURE describes one embodiment of the process in which an alcoholicbeverage such as beer or wine is contained in a reservoir or holdingtank 1. The beverage is passed from reservoir 1 through line 2 to a pump3 and from pump 3 through line 4 at a predetermined applied pressure toa reverse osmosis system 5 which contains a semipermeable nonporouspolymeric barrier 6. In reverse osmosis system 5, which may be of anyconfiguration known in the art, the beverage is contacted with reverseosmosis membrane 6 to form a permeate and a retentate. The permeate, inthe desired amount per pass, comprising alcohol, water and, in someinstances, other substituents such as carbon dioxide, ethyl acetate, iswithdrawn from reverse osmosis system 5 through line 7. The retentatewhich contains substances or bodies which contribute to the taste, aromaas well as to the constituents of the beverage and which possess a loweralcoholic content than that of the fresh beverage shown by line 11 iswithdrawn from reverse osmosis system 5 through line 8. A lesser portionof the retentate is bled from the system through line 9 and recoveredwhile a greater portion of the retentate in an amount ranging from about80% to about 99% of that withdrawn from reverse osmosis system 5 isrecycled through line 10 in the system and admixed with fresh feed fromreservoir 1. Additional fresh beverage and water are charged toreservoir 1 through line 11 and 12, respectively, the addition of thewater and the fresh beverage being in a volume ratio within the rangehereinbefore set forth.

It is to be understood that the FIGURE represents only one embodiment ofthe invention and that the present invention is not limited to thisillustration. For example, variations of the flow scheme may be employedsuch as omitting the reservoir or holding tank and admixing the beveragefeed and water in a single line which is then passed through pump 3, orin the alternative through separate lines through pump 3. Although asingle stage reverse osmosis system is illustrated, it is alsocontemplated that multiple stages may also be employed in the event thatvarious alcohol contents of the final product are desired.

The following examples are given to illustrate the process of thepresent invention. However, it is understood that these examples aregiven merely for purposes of illustration, and that the presentinvention is not necessarily limited thereto.

EXAMPLE I

Beer which contained an ethanol content of 4% was charged to a reverseosmosis system which included a module containing a thin film membranecomprising an amine-modified polyepichlorohydrin cross-linked withtoluene diisocyanate composited on a porous polysulfone backed with afabric. In addition, the system was also provided with a heat exchanger,pumps and pressure control valves.

The system was flushed with beer for a period of about ten minutesfollowing which the beer was continuously passed through the system atan applied pressure of about 350 psi (2413.2 kPa) while maintaining thetemperature in a range of from 9° to 11° C. The net pressure at whichthe beer contacted the membrane was about 100 psi. After passage of thebeer through the reverse osmosis system at a rate of about 7 gallons perminute (gpm) with a permeate flow rate (0.2 gpm) giving 3% recovery perpass it was found that there had been a reduction of the ethanol contentof the beer of 50%, the recovered retentate containing about 2% alcohol.

The treatment of the beer was maintained for a period of about 2.5 hourswhile adding fresh beer and water at a ratio of about 2 volumes of waterper volume of beer. The recovery of the desired retentate product waseffected while recycling about 98% of the retentate (6.7 gpm) to thesystem and recovering about 2% of the retentate (0.1 gpm).

EXAMPLE II

The above experiment was repeated by passing beer through a reverseosmosis system at various net pressures and determining the flux valuesof water and ethanol. The results of these series of tests are set forthin the Table below.

                  TABLE 1                                                         ______________________________________                                                     Flux Values (gallons per square foot of                          Net Pressure membrane area per day)                                           psi (kPa)    Ethanol       Water                                              ______________________________________                                        0                0.000         0.00                                           20     (137.9)   0.0150        0.45                                           40     (275.8)   0.0275        0.90                                           60     (413.7)   0.0425        1.35                                           80     (551.6)   0.0525        1.80                                           100    (689.5)   0.0620        2.25                                           120    (827.4)   0.0675        2.70                                           140    (965.3)   0.0720        3.15                                           160    (1103.2)  0.0750        3.60                                           180    (1241.1)  0.0775        4.05                                           200    (1378.9)  0.0790        4.50                                           220    (1516.8)  0.0815        4.95                                           240    (1654.7)  0.0820        5.40                                           260    (1792.6)  0.0825        5.85                                           280    (1930.5)  0.0825        6.30                                           300    (2068.4)  0.0825        6.75                                           320    (2206.3)  0.0825        7.20                                           ______________________________________                                    

It is noted from the above Table that the preferred operating range forthe net pressure ranges from 40 to about 250 psi.

These data show that water behaves like a conventional solvent, withflux being linearly dependent on the net pressure differential acrossthe membrane. In contrast, flux for conventional solutes such as sodiumchloride is independent of net pressure differential and is determinedby the transmembrane solute concentration gradient. In reference to theconventional definitions, data in Table 1 indicate that the reverseosmosis membrane treats ethanol as both a solvent (at low net pressure)and a solute (at high net pressure).

For removing ethanol from beverages, it is important to exploit theincrease in ethanol flux with increasing net pressure for low netpressure, employing a net pressure of greater than about 50 psi (344.7kPa) to give a substantial ethanol flux and an acceptable system size.As there is no benefit to employing a net pressure greater than 250 psi(1723.7 kPa) since ethanol flux is essentially independent of netpressure beyond this value and there is the detriment of expendingincreasing quantities of valuable water, the preferred operating netpressure for a system is in the range from about 50 (344.7 kPa) to about250 psi (1723.7 kPa). The optimum net pressure within this range isselected on considering costs for energy, equipment, reverse osmosisdevices, and water for a particular application.

EXAMPLE III

The reduction of alcohol content in beer as set forth in Example 1 abovecould be repeated uitilizing operating conditions similar in nature tothose hereinbefore described. However, in this example two processstages in place of one would be used to reduce the ethanol content ofthe beer from 4% in the feed stock to 1% in the retentate. The ratio ofwater volume to beer volume which would be added to the system is 4:1 inplace of 2:1.

I claim as my invention:
 1. A continuous feed and bleed process for thediminution of the alcoholic content of an alcoholic beverage whichcomprises passing a mixture of water and said beverage from a reservoircontaining same across a semipermeable membrane, said membranepossessing a chloride ion rejection greater than 97% at 400 psi netpressure and displaying a permeation rate for alcohol that is dependenton net pressure for low net pressure and that is essentially independentof net pressure for high net pressure, at separation conditionsincluding net pressure of from about 50 to about 250 psi to form apermeate comprising alcohol and water, and a retentate comprising saidbeverage containing a reduced alcoholic content, removing said permeate,recycling a portion of said retentate to admix with added freshalcoholic beverage and water prior to contact with said semipermeablemembrane to form a feed admixture, the portion of said retentate whichis recycled comprising from about 80 to about 99% of said retentate,with the portion of the retentate which is not recycled being recoveredas a product.
 2. The process as set forth in claim 1 in which thesemipermeable membrane rejection of alcohol at said net pressure is in arange of from about 40% to about 75%.
 3. The process as set forth inclaim 1 in which said separation conditions include a temperature in therange of from about 5° C. to about 20° C. and an applied pressure in therange of from about 200 to about 1000 pounds per square inch.
 4. Theprocess as set forth in claim 1 further characterized in that saidprocess is effected so that the percentage of the system feed that isrecovered as permeate is in the range of from about 1% to about 10% perpass through the system.
 5. The process as set forth in claim 1 furthercharacterized in that the percentage of total retentate that isrecovered as product is in the range of from about 1 to about 20%. 6.The process as set forth in claim 1 further characterized in that theratio of water flow rate to fresh alcoholic beverage flow rate is lessthan about 8:1 volume/volume.
 7. The process as set forth in claim 1 inwhich said semipermeable membrane comprises a thin film nonporouspolymeric barrier.
 8. The process as set forth in claim 7 in which saidthin film nonporous polymeric barrier is composited on a polymericsupport.
 9. The process as set forth in claim 8 in which said polymericsupport comprises polysulfone.
 10. The process as set forth in claim 7in which said thin film nonporous polymeric barrier comprises anamine-modified polyepihalohydrin cross-linked with toluene diisocyanate.11. The process as set forth in claim 7 in which said thin filmnonporous polymeric barrier comprises an amine-modifiedpolyepihalohydrin cross-linked with isophthaloyl chloride.
 12. Theprocess as set forth in claim 7 in which said thin film nonporouspolymeric barrier comprises polyethyleneimine cross-linked withisophthaloyl chloride.
 13. The process as set forth in claim 1 in whichsaid alcoholic beverage is beer.
 14. The process as set forth in claim 1in which said alcoholic beverage is wine.